Ingredients:
For pork belly
- 1 piece boneless pork belly, about 2 to 2 1/2 lb (1 to 1 1/4 kg);
- 2 tablespoons ginger juice;
- 1 large orange;
- 1 tablespoon vegetable oil;
- 1/2 lb (250 g) mix mushrooms, any mild mushrooms, clean, pat dry and cut lengthwise;
- 1 celery stalk;
- 1 tablespoon garlic slices;
- 1 teaspoon mix herbs, rosemary and tyme;
- 1 tablespoon honey;
- 1 tablespoon room temperature butter;
- Sea salt.
For orange sauce
- Good with chicken, pork, seafood and pastry
- 2 large oranges for juice;
- 1 teaspoon cornstarch;
- 1/4 teaspoon cane sugar;
- 1/4 cup (60 ml) water;
- 1 teaspoon butter.
Recipe:
Serving for 4
For pork belly
- Add ginger juice and salt marinate overnight;
- Drain marinate;
- Butterfly the pork belly lengthwise;
- Sauté mushrooms with 1 tablespoon vegetable oil in a sauté pan over medium high heat, set aside to cool;
- Stuff butterflied pork belly with cool down sauté mushrooms, celery, garlic and herbs;
- Roll the pork belly and tie with cooking string, skin out;
- Slice orange to 4 along the diameter;
- Lay on the bottom of baking pan;
- Top with stuffed pork belly;
- Place 2 small bowls of water on the pan and
- cover tight with aluminum foil;
- Preheat the oven to 400˚F (200˚C);
- Place the whole baking pan in;
- Turn up to 450˚F (235˚C) for 15 minutes;
- Lower to 325˚F (165˚C) for another 2 hours;
- Coat the pork belly with butter and honey;
- Place it back for another 20 minutes;
- Turn to the broiler, keep an eye on it to avoid burning;
- Let pork belly rest for 10 minutes before cutting into 1” thick slices;
- Serve hot with warm orange sauce.
For orange sauce
- Put orange juice in a sauce pan over medium heat;
- Mix thickening sauce well;
- Pour into the juice;
- It is done when it comes to a boil and thickens;
- Serve warm.